Slice Celery for Tomato & Parmesan Soup Recipe

Video Transcript

"My name is Brandon Sarkis and on behalf of Expert Village, today I am going to show you how to make rustic Italian bread, tomato and Parmesan soup. It is going to be excellent. Alright my next victim will be a celery stalk. What we are going to do is pluck these little pieces off of here. There's leaves right there, you don't want to deal with those. So with my celery since I am not going to puree this, I want to cut it pretty small. So what I am going to do is take my knife and right in the middle like this just like that. Give myself a much smaller piece of celery to work with. Something else I will do is if I put them together the way they were cut, they don't fit together very well. There will be a gap in the middle and you have to squish them together. If you turn one of the pieces around to make a negative curvature, there you go. Look, it's like magic. What we are going to do now is we are going to take this and cut this into a very very small quarter inch or so slice. The reason being is that as I said earlier, we are not pureeing the soup. If we were pureeing the soup, I could leave them a little bit bigger. It wouldn't be a big deal but with this one instead of leaving it whole, we want to leave the celery in fairly small pieces even though it will cook down. But this is a nice good size to work. Let's move on to the garlic. "